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Recipe Rating
7 ratings
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Recipe Category
Pasta and Other Side Dishes

Specialty of
Swabian (Schwaben)

Number of Servings: 4
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Eierspätzle   (Egg Spätzle)

1 cup plus 2 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1 extra large egg
6 tablespoons milk
3 tablespoons unsalted butter, melted


Combine flour and salt in a bowl. Make a well in the center.

Whisk the egg and the milk together, then pour it into the well of the dry ingredients.

Mix the ingredients with a wooden spoon, until the batter is bubbly and elastic.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

The spätzle should be cooked immediately in boiling, salted water. Cook uncovered for about 8 minutes. Drain spätzle in a colander. Just before serving, warm the spätzle for 4-5 minutes in the melted butter in a large pan over medium heat. Serve immediately.



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